Free Healthy Recipe - Grilled Tuna Salad with Fennel and Horseradish Dressing

Gluten free, Low carbohydrate, Low fat, Wheat Free

This salad was created from leftover tuna steaks I cooked the night before, and whatever else was in my fridge at the time - and it turned out to be a lovely light but substantial lunchtime meal.

1 tbsp olive oil
1 lime juiced
2 handfuls mixed greens
1 small bulb fennel, slivered
1 avocado sliced
1 cucumber sliced
2 shallots sliced
2 tbsp coriander, chopped
drizzle flaxseed oil

Marinate the tuna in the olive oil and lime juice for 30 mins to an hour, or longer if preferred.

Grill the steaks on a hot grill for 2 minutes each side.
Chop all the vegetables, and mix together the yoghurt with the horseradish cream.
Arrange the mixed greens on two plates, and top with sliced tuna, fennel, cucumber, coriander, shallots and avocado.
Stir through the yoghurt dressing and add a drizzle of flaxseed oil over the salad, as well as some cracked black pepper to taste.

Makes 2 servings

Scale recipe to serves

Prep Time: 10 mins
Cooking Time: 5 mins
Ready in: 20 mins

Suitable for:
Dinner, Lunch, Salad
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Nutritional Information - Per Serve
Kj 2138 kj
Calories 511 kcal
Fat 34.6 g
Saturated Fat 8.6 g
Total Carbohydrate 7 g
Total Protein 41.6 g
Fibre 3.1 g

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